CT Malt Saison - Beer Recipe - Brewer's Friend

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CT Malt Saison

217 calories 14 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 217 calories (Per 16oz)
Carbs: 14 g (Per 16oz)
Created: Sunday December 5th 2021
1.067
1.005
8.1%
25.7
10.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb American - Pilsner25 lb Pilsner 37 1.8 67.6%
4 lb American - Vienna4 lb Vienna 35 4 10.8%
2 lb Origin Malt - Light Munich2 lb Light Munich 34.5 6 5.4%
6 lb Dingemans - Biscuit6 lb Biscuit 34.5 22 16.2%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Leaf/Whole 5 Boil 60 min 12.9 20%
4 oz Centennial4 oz Centennial Hops Leaf/Whole 5 Boil 15 min 12.8 40%
4 oz Centennial4 oz Centennial Hops Leaf/Whole 5 Whirlpool at 165 °F 20 min 40%
10 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
4 Liters
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 558 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
2 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 558 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.62 psi       Temp: 35 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
New Haven, CT (Ward Labs)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Strike 75 °F 113 °F 15 min
Temperature 113 °F 131 °F 15 min
Temperature 131 °F 151 °F 60 min
5 gal Sparge 160 °F 156 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.88 gal (55.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.88 gal (7.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.84 gal (67.34 qt). Suggest reducing strike water volume to 9.04 gal (36.16 qt) and adding 4.84 gal (19.34 qt) sparge/top-off. 13.88 55.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.88 55.5  
Mash volume with grains 16.84 67.3  
Grain absorption losses -4.63 -18.5  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.88 g | 55.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 12.15 g | 48.6 qt) 13 52  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.85 g | 51.4 qt) 12 48  
Total: 18.88 75.5
Equipment Profile Used: System Default
"CT Malt Saison" Saison beer recipe by MaraMakingBeer. All Grain, ABV 8.08%, IBU 25.69, SRM 10.45, Fermentables: (Pilsner, Vienna, Light Munich, Biscuit) Hops: (Centennial)
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  • Last Updated: 2021-12-05 08:16 UTC